论文部分内容阅读
以新鲜红枣为原料,研究分析红枣干燥的影响因素,针对不同的影响因素逐个分析影响红枣干燥品质及香气的效果。试验先用热风干燥的干燥方式,在热风干燥的几个主要影响因素中分析影响力最大的几个因素—温度、湿度、风速、时间及红枣排密。试验数据温度为30、40、50℃,风速为0.4、0.8、1.2m/s,红枣排密为1 0、1 2、1 4 kg/m~2,研究在不同的干燥条件对红枣干燥速率及品质的影响。试验结果表明:在红枣干燥过程中,温度对红枣的干燥速率影响最大,而干燥热风风速影响表现最明显。分析可知:温度对红枣的干燥效果影响最大,风速次之,最后是红枣排密,选择合适的数据可以生产出品质表现最佳的红枣。试验可为红枣干燥工艺生产提供技术参考依据,进而优化红枣干燥工艺,提高红枣干制品的品质和价值,增加红枣种植户的收益。
With fresh dates as raw material, the research analyzed the factors that affect the drying of jujube, and analyzed the effects of drying quality and aroma of jujube according to different factors. The first experiment with hot air drying method of drying, hot air drying in several major influencing factors in the analysis of several factors of greatest influence - temperature, humidity, wind speed, time and date sorting. The experimental data of the temperature of 30,40,50 ℃, the wind speed of 0.4,0.8,1.2 m / s, red date classified 10,1,2,1 4 kg / m ~ 2, the study of different drying conditions on the jujube drying rate And the quality of the impact. The experimental results show that: during the drying process of jujube, the temperature has the greatest effect on the drying rate of jujube, while the drying speed of hot air has the most obvious effect. Analysis shows that: temperature has the greatest effect on the drying effect of dried dates, followed by the wind speed, the last row of dates dense, select the appropriate data to produce the best quality dates. The experiment can provide technical reference for the production of dried dates, and then optimize the drying process of dried dates, improve the quality and value of the dried dates of red dates and increase the revenue of the jujube growers.